Foie de Veau aux Raisins (Calf's Liver with Raisins)

Ingredients

• calf's liver
• Corinth raisins
• Smyrna raisins
• butter
• vinegar
• a pinch of brown sugar
• sauce Demi-glace

Instructions

1. Clean Corinth and Smyrna raisins, 10 grammes of each kind per slice of liver; wash them and swell them in tepid water a little in advance.
2. Cut the liver into slices, season them, and sauté them in butter.
3. Arrange the slices in a ring.
4. Deglaze the pan with a dash of vinegar with a pinch of brown sugar added.
5. Add the required quantity of sauce Demi-glace, reduce to the right point and strain.
6. Add the well-drained raisins to the sauce and simmer a few minutes.
7. Pour over the slices of liver.